Okay, so let's talk about my gardening skills... or lack thereof. It's not that I try to kill plants, it's more like they see me coming and just decide to give up the ghost. I swear, my houseplants develop existential dread the moment they cross my threshold.
It's a well-known fact in my household that if I buy a lush, vibrant green something, within weeks it’ll resemble a dried-out desert weed. Even succulents, those supposedly indestructible beings, tremble in fear under my care. I mean, how can you mess up a plant that thrives on neglect? Well, apparently, I can.
The internet, as always, is both a blessing and a curse. One minute I’m researching a plant’s needs, the next I'm convinced it has a rare leaf disease that could be cured with either more water, less water, more sun, less sun, or maybe singing it a lullaby. It’s a minefield of contradictory information and it leaves me feeling like I should just stick to plastic plants.
But! I am a stubborn soul. I decided to start small, so I'm trying herbs, specifically basil. I sowed some seeds like I was scattering confetti, fully expecting nothing to happen. Lo and behold, tiny leaves popped up, a bit like me after too much coffee. I’ve nurtured them, and now, they're thriving...indoors. Outside, well, that's another story! My outdoor basil patch became an all you can eat buffet for some very determined slugs. It's like they were personally offended that I dared to grow something delicious.
After my latest gardening disaster, I needed comfort food. I thought of my gran, and her delicious onion crackers she used to make. They were so addictive! So I decided to create my own version. I’ve swapped out the poppy seeds for rosemary from my garden (the part the slugs didn't get!). I used spelt flour for its nutty flavour. These crackers are seriously good, and they’re so easy to whip up.
Vegan Spelt Crackers with Onion and Rosemary
Ingredients
- 240 g wholemeal spelt flour
- 4 tbsp nutritional yeast
- 1 small onion, grated or super finely chopped
- 2 tbsp chopped fresh rosemary leaves
- 1 tsp baking powder
- ½ tsp black pepper
- Heaped ¾ tsp salt
- 6 tbsp olive oil (or other oil)
Method
- Mix the first 7 dry ingredients in a bowl. If you prefer less onion taste use half the onion (and add a touch more water later).
- Add the olive oil and rub it into the flour mix with your fingertips. Then add just enough water (around 2 tbsp) to bring the dough together. The amount of water you need will depend on how juicy your onion is.
- Rest the dough in the fridge for at least 30 minutes.
- Preheat the oven to 175°C. Divide the dough into two. Gently flatten each piece of dough with a rolling pin. You want the dough about 3-4 mm thick. Use a pizza cutter to cut into cracker shapes.
- Bake for 25-30 minutes, until golden. Allow to cool on a rack and store in an airtight container.
Serve these crackers on their own or with a vegan cheese alternative or any dip you like. My husband likes to eat them with beer, so there’s that too! Let me know what you think, and please send help if you have any slug-busting tips!